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Blistered Squash Blossoms

Serves 6

Total Time
15 mins

Chris Cosentino of Cockscomb restaurant in San Francisco likes to serve this barely seared appetizer hot, followed by the cooler Grilled Calamari, Watermelon, and Tomato Salad. Since both require a blazing fire, start each with a fresh chimney, if you're using charcoal.

su-Blistered Squash Blossoms Image

Photo: Thomas J. Story

 2 tablespoons extra-virgin olive oil
 2 cups cherry tomatoes
 16 large squash blossoms
  Flake sea salt
 1/4 cup Aioli
Step 1

For charcoal, ignite a full chimney of mesquite hardwood charcoal on firegrate of a charcoal grill. Spread level and set cooking grate in place. For gas, heat a gas grill to high (at least 550°).

Step 2

Heat a large cast-iron skillet on cooking grate 10 minutes.

Step 3

Pour oil into pan and tip to coat. Add tomatoes and squash blossoms. Stir quickly, then cook, covered, stirring twice more, until lightly charred, 1 to 1 1/2 minutes. Sprinkle with salt and pepper. With a slotted spoon, transfer vegetables to a platter. Serve with Aioli.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 135Calories from Fat 90
% Daily Value *
Total Fat 14g22%

Saturated Fat 2g10%
Cholesterol 8.8mg3%
Sodium 59mg3%
Total Carbohydrate 2.8g1%

Dietary Fiber 0.6g3%
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.